Caprese Recipe
Heirloom tomatoes, mozzarella, balsamic, basil
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Ingredients
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Salad
Dressing & finishing
Method
Prep
- 1
Chill and bring to room temperature
Remove the fresh mozzarella from the refrigerator 15–20 minutes before assembling so it softens slightly — this improves texture and flavor. Keep other ingredients at room temperature for best tomato flavor.
- 2
Wash the heirloom tomatoes and basil leaves under cold water. Pat dry with paper towels to avoid diluting the dressing.
Assemble
- 3
Slice tomatoes and mozzarella
Using a sharp knife, slice each heirloom tomato into 1/4- to 1/2-inch thick slices. Slice the mozzarella into similarly thick slices so pieces match height for even presentation.
- 4
Arrange on a platter
On a large serving platter or individual plates, alternate tomato and mozzarella slices in an overlapping row or circular pattern. Tuck whole basil leaves between slices and scatter remaining leaves on top.
Dressing & finish
- 5
Season and dress
Drizzle the extra-virgin olive oil evenly over the arranged slices. Follow with the balsamic vinegar. Sprinkle the salt evenly and grind the black pepper over the top.
- 6
Optional balsamic reduction
If using balsamic reduction, drizzle 1–2 tablespoons decoratively over the salad for a sweeter, syrupy finish. (To make a quick reduction: simmer 1/2 cup balsamic vinegar over medium-low heat until reduced to about 2 tablespoons, about 8–12 minutes; cool before using.)
- 7
Taste and adjust seasoning — add a small pinch more salt or a few more drops of balsamic if desired. Serve immediately at room temperature.